I remembered saving this recipe from Southwest "Spirit" Sept 2011 magazine. Happily, I saw/read it on the flight TO Albuquerque and was able to load up on dried hominy before flying home to the "Land Of No Posole."
Spiced Hominy
Michael Paley: "I started playing with fried hominy as sort of a Southern riff on popcorn. When I first made it, I fried it until it got really crispy, even a little dried out. But the way we do it now, the texture is crisp on the outside and soft on the inside. We sprinkle it with salt, grated cheese, and togarashi , a Japanese spice blend of chile flakes, black and white pepper, poppy seeds, and sesame seeds. And then it’s garnished with lime wedges, so the flavor is a little reminiscent of elote , Mexican corn on the cob that’s grilled and served with lime, chiles, and cheese.
Michael Paley is the executive chef of Proof on Main in Louisville, Kentucky.
Ingredients:
4 cups dry hominy
vegetable oil
1 tablespoon sea salt
¼ cup finely grated white cheddar cheese
1 tablespoon togarashi
1 lime, cut into wedges
Directions:
Soak hominy overnight in a large pot of water, then bring to a boil, reduce heat to low, and simmer until softened (several hours). Drain and dry well. Fill a deep frying pan with 1 inch vegetable oil and heat to 350 degrees. Place hominy in oil in batches, then cook until golden. Drain, then toss with salt, cheese, and togarashi . Serve warm. Garnish each serving with a lime wedge.
Marilyn's Notes: I had to order the togarashi from Amazon. Still haven't tried this, but definitely have plans to.
http://www.spiritmag.com/click_this/article/spiced_hominy/
Spiced Hominy
Michael Paley: "I started playing with fried hominy as sort of a Southern riff on popcorn. When I first made it, I fried it until it got really crispy, even a little dried out. But the way we do it now, the texture is crisp on the outside and soft on the inside. We sprinkle it with salt, grated cheese, and togarashi , a Japanese spice blend of chile flakes, black and white pepper, poppy seeds, and sesame seeds. And then it’s garnished with lime wedges, so the flavor is a little reminiscent of elote , Mexican corn on the cob that’s grilled and served with lime, chiles, and cheese.
Michael Paley is the executive chef of Proof on Main in Louisville, Kentucky.
Ingredients:
4 cups dry hominy
vegetable oil
1 tablespoon sea salt
¼ cup finely grated white cheddar cheese
1 tablespoon togarashi
1 lime, cut into wedges
Directions:
Soak hominy overnight in a large pot of water, then bring to a boil, reduce heat to low, and simmer until softened (several hours). Drain and dry well. Fill a deep frying pan with 1 inch vegetable oil and heat to 350 degrees. Place hominy in oil in batches, then cook until golden. Drain, then toss with salt, cheese, and togarashi . Serve warm. Garnish each serving with a lime wedge.
Marilyn's Notes: I had to order the togarashi from Amazon. Still haven't tried this, but definitely have plans to.
http://www.spiritmag.com/click_this/article/spiced_hominy/